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In many parts of the world today, being a barista is cool. Young, bearded hipsters, tattooed artists, and pretty but disaffected teenage girls serve up their latte art specialties while dressed in attire worthy of fashion blogs. Some coffee brands prefer a distinctive uniform that reflects their marketing strategies while others recommend a look or allow for self-expression. Barista cool is a relatively new phenomenon, however. It appears to have been launched in youth-oriented cultures, such as in the United States and Australia and then re-crafted, like artisan coffee, in trend-setting countries, such as Japan, and re-imagined in countries with long-standing coffee cultures, such as Italy, the birthplace of espresso. Historic Italian espresso producers now encourage branding through uniforms that combine personal style and Italian fashion. New espresso bars in Italy moreover reflect the influences of third wave coffee and global fashion trends. This article seeks to analyze how and why espresso and cool fashion have only recently converged through the use of a variety of sources, such as archival research, interviews, and participant observation.

This article, published in the International Journal of Esthetic Dentistry, presents a case study of a 22-year-old male patient who was unhappy with his smile. The patient desired better proportioned teeth, correction of a cant, and closure of spaces around his lateral incisors. Orthodontics was initially recommended, but the patient declined. The treatment plan involved crown lengthening on the patient's left side to improve the cant while maintaining his facial flow. An additive mock-up was designed and approved by the patient, and crown lengthening was performed. Feldspathic veneers were used for the minimal preparations. Bonding was challenging due to the healing process, but the case was completed in 3 weeks. The article emphasizes the importance of understanding biologic principles in achieving esthetic results efficiently. [Extracted from the article]

In this paper, we investigate the structural, the electronic and the magnetic properties of the equiatomic quaternary Heusler alloy CoRuMnGe using the first-principle calculations. In fact, we apply the DFT method under Quantum Espresso package. For this purpose, we have examined the structural properties in order to determine the stability of the three configurations of this alloy: type I, type II and type III. Our calculations confirmed that the configuration of type I is the most stable one for the equiatomic quaternary Heusler alloy CoRuMnGe. Consequently, we have studied the electronic, magnetic properties and exchange coupling interactions only for the stable configuration. Also, we have illustrated the nearly half metallic behavior of this alloy, and deduced the rule Slater Pauling. On the other hand, following the mean-field approximation (MFA), we computed the Curie temperature value T C MFA = 446.53 K for the studied compound. [ABSTRACT FROM AUTHOR]

We extend the study on the half-metallic ferromagnetism in bulk caesium chloride RbSe compound [H. Xie, R. Ma, Q. Gao, L. Li, and J. Deng, Chemical Physics Letters 661, 89–93 (2016)] to the (001), (110) and (111) surfaces using the Perdew-Burke-Ernzerhof (PBE) exchange-correlation functional with plane wave method implemented in the Quantum ESPRESSO package. All of the surfaces we investigated preserve the half-metallicity of the bulk structure. However, the Rb-terminated (001) surface is most feasible to fabricate half-metallic CsCl-type RbSe thin film. [ABSTRACT FROM AUTHOR]

The espresso extraction process involves a complex transport inside a geometry-changing porous medium. Large solid grains forming the majority of the porous medium can migrate, swell, and consolidate, and they can also morphologically change during flow, i.e., being mechanically eroded by hydrodynamic forces. These processes can, in turn, have a significant back-effect on the flow and the related coffee extraction profiles. In this article, we devise a bottom–up erosion model in the framework of smoothed dissipative particle dynamics to consider flow-induced morphological changes of the coffee grains. We assume that the coffee grains are not completely wetted and remain brittle. We found that heterogeneity in both the filtration direction and the transverse direction can be induced. The former is controlled by the angle of internal friction while the latter is controlled by both the cohesion parameter and the angle of internal friction. Not restricted to the modeling of espresso extraction, our model can also be applied to other eroding porous media. Our results suggest that, under ideal porous flow conditions, we can control the heterogeneity (in both the pressure drop direction and the transverse direction) of an eroding medium by tuning the yield characteristics of the eroding material. [ABSTRACT FROM AUTHOR]

There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were evaluated in producing a concentrated cocoa drink with a close resemblance to espresso coffee. Concentrated cocoa drink made of cocoa bean with 20% fat, grind at level 50 showed better caffeine content (3.31 µg/ml), theobromine content (34.26 µg/ml), antioxidant capacity (1726.3 μM TE), and TPC (193.57 mg/ml GAE). Five different classes of volatile compounds were detected from fresh‐brewed concentrated cocoa drinks responsible for the unique aroma properties, including alcohols, aldehyde, ketones, esters, acids, and pyrazines. These findings are significant to the cocoa industries, where the concentrated cocoa drink may act as an alternative cocoa drink with improved nutritional content. Practical applications: This study had promoted a better understanding of the role of fat and grinding levels in order to produce a newly developed concentrated cocoa drink, with improved and closer resemblance to regular espresso characteristics. The information obtained in this study is valuable for the cocoa beverage industry in producing good characteristics of concentrated cocoa drink with a high amount of bioactive compound and improved aroma profile, which enhances the cocoa flavor of the concentrated cocoa drink. Hence, the improved nutrition of concentrated cocoa drinks is also beneficial to consumers. [ABSTRACT FROM AUTHOR]

This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-producing countries. PS were identified and quantified by high-performance liquid chromatography (HPLC) after derivatization. Among the detected PS, β-sitosterol (4.1–18.2 mg/L) was the most abundant followed by stigmasterol (1.1–4.9 mg/L), campesterol (0.9–4.7 mg/L), and cycloartenol (0.3–2.0 mg/L). Total PS fraction ranged from 6.5 mg/L to 30.0 mg/L with an average level of 15.7 ± 5.8 mg/L. Therefore, a standard cup of EC (25 mL) could provide 0.4 ± 0.1 mg of PS. [ABSTRACT FROM AUTHOR]

Summary: This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P < 0.05). In both varieties, similar increases were observed for sucrose and maltose, and no pattern emerged for resistant starch or phytate. In Basalt, baseline phytate (0 h 1.07 g/100 g) did not differ from treatment groups (6 h 0.97 g/100 g; 12 h 0.98 g/100 g; 24 h 1.09 g/100 g; 36 h 0.98 g/100 g). Functional properties of flour decreased with germination duration and resulted in bread which panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05). However, there was no difference in the overall acceptability of breads across treatments and inclusion of germinated wheat improved bread sweetness. [ABSTRACT FROM AUTHOR]

Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea arabica cv. Java in Laos. Green coffee beans were roasted under four conditions (Light-medium, Medium, Moderately dark, and Very dark), and espresso and drip coffee were extracted. The contents of total phenolics (TP), total flavonoids (TF), and chlorogenic acids (CGA) decreased as the roasting degree increased, whereas the caffeine content increased. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in the Medium, Moderately dark, and Very dark compared to the Light-medium. The ferric reducing antioxidant power (FRAP) was lower in the Very dark than the Light-medium, Medium, and Moderately dark. Principal component analysis showed that TP, TF, CGA, caffeine, DPPH radical scavenging activity, and FRAP distinguish coffee extracts with various roasting degrees. Therefore, it is concluded that roasting degree is a modifiable factor for the use of coffee as an antioxidant material in the food industry, and TF, TP, CGA, and caffeine contents, DPPH radical scavenging activity and FRAP are good indicators for determining the antioxidant capacity of coffee. [ABSTRACT FROM AUTHOR]

High-resolution precision spectroscopy provides a multitude of robust techniques for probing exoplanetary atmospheres. We present multiple VLT/ESPRESSO transit observations of the hot-Jupiter exoplanet WASP-19b with previously published but disputed atmospheric features from low resolution studies. Through spectral synthesis and modelling of the Rossiter–McLaughlin (RM) effect we calculate stellar, orbital and physical parameters for the system. From narrow-band spectroscopy we do not detect any of H  i , Fe  i , Mg  i , Ca  i , Na  i , and K  i neutral species, placing upper limits on their line contrasts. Through cross-correlation analyses with atmospheric models, we do not detect Fe  i and place a 3σ upper limit of |$\log \, (X_{\textrm {Fe}}/X_\odot) \approx -1.83\, \pm \, 0.11$| on its mass fraction, from injection and retrieval. We show the inability to detect the presence of H2O for known abundances, owing to lack of strong absorption bands, as well as relatively low S/N ratio. We detect a barely significant peak (3.02 ± 0.15 σ) in the cross-correlation map for TiO, consistent with the sub-solar abundance previously reported. This is merely a hint for the presence of TiO and does not constitute a confirmation. However, we do confirm the presence of previously observed enhanced scattering towards blue wavelengths, through chromatic RM measurements, pointing to a hazy atmosphere. We finally present a reanalysis of low-resolution transmission spectra of this exoplanet, concluding that unocculted starspots alone cannot explain previously detected features. Our reanalysis of the FORS2 spectra of WASP-19b finds a ∼100× sub-solar TiO abundance, precisely constrained to |$\log \, X_{\textrm {TiO}} \approx -7.52 \pm 0.38$|⁠ , consistent with the TiO hint from ESPRESSO. We present plausible paths to reconciliation with other seemingly contradicting results. [ABSTRACT FROM AUTHOR]

Introduction: The aim of this study is to evaluate the quality of the endometrial sample obtained by office endometrial aspiration when performed before or after saline contrast sonohysterography (SCSH) in women with postmenopausal bleeding and a thickened endometrium. To conduct a complete, minimally invasive and cost‐effective diagnostic workup in women with postmenopausal bleeding and a thickened endometrium, ideally both the office endometrial sampling and SCSH are performed. However, it is not known whether both tests affect each other when performed one after another. Material and methods: Women with postmenopausal bleeding and an endometrial thickness >4 mm were eligible. Women were randomized into two groups: one group received endometrial aspiration before SCSH, the other group received SCSH before endometrial aspiration. The primary outcome was the proportion of sufficient endometrial samples. Reliability of the SCSH images and pain during procedures were secondary outcomes. Results: During the inclusion period, 513 eligible women with postmenopausal bleeding visited the participating hospitals, 293 of whom received information about the study. Of these women, 232 (79%) agreed to participate. In the SCSH‐aspiration group, 65 women (59%) had a sufficient endometrial sample compared with 70 (67%) in the aspiration‐SCSH group (odds ratio 1.46, 95% CI 0.83‐2.54, P =.19). The proportion of reliable sonographic images was significantly higher in the SCSH‐aspiration group (n = 88, 87%) compared with the aspiration‐SCSH group (n = 71, 74%) (OR 2.38, 95% CI 1.38‐4.99, P =.02) in the per protocol analysis. Conclusions: This study shows that the quality of an endometrial sample in women with postmenopausal bleeding is not affected by SCSH. Both procedures can be performed in one outpatient visit to perform an optimal diagnostic workup. [ABSTRACT FROM AUTHOR]

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Radial-velocity follow-up of stars harbouring transiting planets detected by TESS is expected to require very large amounts of expensive telescope time in the next few years. Therefore, scheduling strategies should be implemented to maximize the amount of information gathered about the target planetary systems. We consider myopic and non-myopic versions of a novel uniform-in-phase scheduler, as well as a random scheduler, and compare these scheduling strategies with respect to the bias, accuracy and precision achieved in recovering the mass and orbital parameters of transiting and non-transiting planets. This comparison is carried out based on realistic simulations of radial-velocity follow-up with ESPRESSO of a sample of 50 TESS target stars, with simulated planetary systems containing at least one transiting planet with a radius below 4R⊕. Radial-velocity data sets were generated under reasonable assumptions about their noise component, including that resulting from stellar activity, and analysed using a fully Bayesian methodology. We find the random scheduler leads to a more biased, less accurate, and less precise, estimation of the mass of the transiting exoplanets. No significant differences are found between the results of the myopic and non-myopic implementations of the uniform-in-phase scheduler. With only about 22 radial velocity measurements per data set, our novel uniform-in-phase scheduler enables an unbiased (at the level of 1 per cent) measurement of the masses of the transiting planets, while keeping the average relative accuracy and precision around 16 per cent and 23 per cent, respectively. The number of non-transiting planets detected is similar for all the scheduling strategies considered, as well as the bias, accuracy and precision with which their masses and orbital parameters are recovered. [ABSTRACT FROM AUTHOR]

The non-uniformity of coffee fruit maturation is an intrinsic plant condition that is not favorable for the beverage quality. This could be overcome by using the precision harvesting approach, wherein only the ripe fruits are harvested. The objective of this work is to evaluate a methodology for selective coffee harvesting, including optimal harvester settings in each management zone. The management zones were determined according to productivity and maturity of coffee fruits. Selective harvest (with two harvester passes) is compared with one time total harvest. At the first harvest the following settings were tested: R1 = 800 and 500, R2 = 700 and 700, R3 = 1000 and 500, and R4 = 900 and 700 (m h−1 and rpm, respectively for speed and vibration). In second step, July 2018, the settings were R1 = 900 and 950, R2 = 700 and 950, R3 = 800 and 800, and R4 = 1000 and 800. It was concluded that it was not possible to harvest only the riped fruits with any setting regardless of management zone. The tested settings do not change the amount of fruits harvested, the regulation with higher operational speed is recommended for economic reasons. Harvesting the upper third of the coffee tree first yielded better beverage quality and less sweeping coffee, but did not cover the operating costs. [ABSTRACT FROM AUTHOR]

Supercritical CO2 (SC‐CO2) extraction is commonly used to eliminate caffeine from coffee beans. In this work, the feasibility of tryptamine elimination is considered as a further objective of the process. SC‐CO2 extraction process parameters (eg, pressure, CO2 flow rate, water content) were studied to obtain tryptamine reduction, starting from those used in supercritical decaffeination. A good compromise, in terms of tryptamine residue in coffee beans, and process feasibility and selectivity, was found operating at 280 bar and 0.8 kg/h CO2, at a starting H2O content in coffee beans of 20% w/w. Using these process conditions, a tryptamine residue of 218 ppm (ppm) was measured in coffee beans after 18 hours of processing. A negligible effect on process selectivity and tryptamine yield was obtained by changing the CO2 flow rate and the initial water content. However, working at an initial water content of 30% w/w and using wet CO2 (CO2 plus 3% w/w water), a tryptamine residue of 107 ppm in coffee beans was obtained, but industrial complexity and costs increased. [ABSTRACT FROM AUTHOR]

Espresso extraction involves a flow of heated water through a densely packed bed of porous particles driven by high pressure. This flow is impacted by a series of structural changes that the packed bed undergoes during water percolation. In this work, we aim to improve and extend an existing extraction model from Moroney et al. (2015) by integrating the axial dispersive flow through the coffee bed via a characteristic axial diffusion coefficient. This parameter was obtained by means of tracer pulse experiments applied to different packed bed configurations at different stages of the extraction. Increasing axial dispersion of the flow was observed experimentally with progressing extraction time. This characteristic was included in the model by considering a transition of the axial diffusion coefficients from the initial filling phase to the steady-state flow phase. The model was also extended to describe the concentration of individual species in the brew. Lumped mass transfer coefficients and saturation concentrations were fitted to experimental results. The model was then validated against experimental data from extraction trials using different particle size distributions. Good agreement was found for the extracted total dissolved solids as well as for the concentrations of caffeine, trigonelline and 5-caffeoylquinic acid (5-CQA). The proposed approach enables an estimation of the overall and individual component concentrations for various particle size ranges while accounting for the dynamic internal changes inside the packed bed during the extraction time. • A new extended model was formulated to predict individual espresso component concentrations. • Tracer pulse experiments conducted in espresso bed for axial dispersed flow characterization. • Obtained Bodenstein number decreased from 16.7 to 9.0 as the extraction progressed. • Model validation with extraction experiments using different particle size distributions. • Fitted mass transfer coefficients of individual components showed dependence on polarity. [ABSTRACT FROM AUTHOR]

Influencing espresso coffee quality by adjusting the extraction process parameters is a current issue in coffee research. In previous literature, significant effects of the brewing parameters on taste have been demonstrated for espresso, and mathematical models were developed describing extraction kinetics. However, an attempt to include the effects of process parameters in a model for predicting the extraction kinetics of taste-relevant solutes had been lacking. In this study, the two-grain model, originating from the work of Melrose and Corrochano et al. (2012, 2015, 2018), and adopted by Moroney et al. (2019), was extended by equations describing the influence of water flow rate and temperature on mass transfer. The model parameters were estimated using experimental extraction kinetics data for total dissolved solids, caffeine, trigonelline, and chlorogenic acid from our previous study. Model predictions were compared with experimental data, including time-varying temperature and flow rate. The results are summarized in a control chart and a publicly available app visualizing the importance of extraction kinetics on espresso composition. [Display omitted] • Model-based espresso brewing control chart for representative taste compounds. • Prediction of extraction kinetics at various water flow rates and temperatures. • Mechanistic extraction model extended by temperature and flow rate correlations. • Brew ratio had stronger impact on coffee composition than temperature or flow rate. [ABSTRACT FROM AUTHOR]

Swelling of coffee particle is difficult to measure and control, but it could have significant effects on espresso extraction. In this article, we incorporate a particle-level swelling model to a one dimensional bed-level extraction model to investigate the effects of swelling on extraction. Realistic geometric parameters and brewing parameters are used. A small degree of swelling is assumed to be present (≈ 3. 6 % in size). Our simulation results show that swelling only slightly affects the yield and the strength if the flow rate is fixed. However, when the pressure drop is fixed swelling will considerably enhance the strength at both fixed brewing time and fixed brewing mass. The finer the coffee particles the more pronounced the enhancement. By tuning the partition coefficient, the one-dimensional extraction model is shown to be able to capture very well the extraction kinetics of a fixing-flow-rate espresso machine in low beverage mass regime ( M c < 30 g). Our results suggest that better yield and strength control can be achieved by fixing the flow rate in an espresso machine. Moreover, it is indicated that when properly incorporated with relevant physical effects, numerical extraction simulations can be used to predict the extraction kinetics of espresso machine and guide their design and production. • A swelling model is incorporated into a 1-D coarse-grained extraction model. • Effects of particle swelling is minimized if the flow rate is fixed. • Strength is considerably enhanced by swelling if the pressure drop is fixed. • Fixing flow rate helps minimize extraction variability. [ABSTRACT FROM AUTHOR]

A sensory evaluation was performed for coffee samples using the Check-All-That-Apply (CATA) method. The samples included Mexican coffee from Hidalgo and Colima states. The brews were prepared by the espresso and French press methods. The data obtained were analyzed using Cochran´s Q test in order to determine any significant differences between samples. There were significant differences (P < .05) only in visual attributes, due to intrinsic characteristics of the preparation methods of the samples. Additionally, the results were analyzed using Multiple Correspondence Analysis (MCA), where from a two-dimensional graphic, differences and similarities between samples and attributes were observed. In the same way, it was observed that visual attributes had greater influence for the description of the samples.

Tomographic background oriented Schlieren (Tomo-BOS) imaging measures density or temperature fields in three dimensions using multiple camera BOS projections, and is particularly useful for instantaneous flow visualizations of complex fluid dynamics problems. We propose a new method based on physics-informed neural networks (PINNs) to infer the full continuous three-dimensional (3-D) velocity and pressure fields from snapshots of 3-D temperature fields obtained by Tomo-BOS imaging. The PINNs seamlessly integrate the underlying physics of the observed fluid flow and the visualization data, hence enabling the inference of latent quantities using limited experimental data. In this hidden fluid mechanics paradigm, we train the neural network by minimizing a loss function composed of a data mismatch term and residual terms associated with the coupled Navier-Stokes and heat transfer equations. We first quantify the accuracy of the proposed method based on a two-dimensional synthetic data set for buoyancy-driven flow, and subsequently apply it to the Tomo-BOS data set, where we are able to infer the instantaneous velocity and pressure fields of the flow over an espresso cup based only on the temperature field provided by the Tomo-BOS imaging. Moreover, we conduct an independent PIV experiment to validate the PINN inference for the unsteady velocity field at a centre plane. To explain the observed flow physics, we also perform systematic PINN simulations at different Reynolds and Richardson numbers and quantify the variations in velocity and pressure fields. The results in this paper indicate that the proposed deep learning technique can become a promising direction in experimental fluid mechanics. [ABSTRACT FROM AUTHOR]